While surfing around Facebook (only for deals, I swear!), I ran across this great deal on two BOGO offers:  BOGO soy sauce/ponzu and BOGO soy sauce.  And just what the heck is ponzu you may well ask?  According to our beloved Wikki:

Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes, and seaweed (konbu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi flakes, and finally the juice of one or more of the following citrus fruits is added: yuzu, sudachi, daidai, kabosu, or lemon.

Commercial ponzu is generally sold in glass bottles, which may have some sediment.

Ponzu shoyu and tuna steak.

Ponzu shoyu is traditionally used as a dressing for tataki (lightly grilled, then chopped meat or fish), and also as a dip for nabemono (one pot dishes) such as shabu shabu. It is used as a dip for sashimi. In the Kansai region, it is offered as a topping for takoyaki.

Sounds ideal for a springtime dressing.  Click here to get to the Kikkoman FB page and print two copies of each.  Note that you don’t have to do anything stupid like “liking” them or “friending” them.  Domo arigato, Kikkoman.

Kikkoman Corporation was founded in 1917, a combination of 8 family companies, some going back to 1603!  So you can see why advertising that boasts “since 1990” or even “since 1890” fails to sway me.